Gluten Free Mini Egg Nest Cakes!
I was reminded of “Cadbury Mini Egg Cakes” in the supermarket the other day and started to REALLY crave them! I thought “we can’t be having that!” and set out making my own.
Really happy with how they’ve turned out – hope you guys love them too!!
Here’s all you need. Hopefully all very simple and easy to get hold of!
Here’s some info about the ingredients and possible substitutions if you need them:
1) Gluten Free Flour
- Cupcakes: Ideally you need self-raising for the cupcakes. If not, add 1 tsp of baking powder to the plain flour – most baking powders are gluten free but double check yours!!!
- Brand: I like Doves Farm FREEE
(2) Caster Sugar & Light Brown Sugar – The ratio I’ve given is ideal for a slightly sweet, caramel note but you can switch for any combo of caster sugar, light brown sugar or white granulated sugar depending on what you’ve got!
(3) Icing Sugar – no other options here I’m afraid!
(4) “Spread” – Flora – this is my preference for making cakes and buttercream as it makes them light and fluffy and is naturally dairy free but of course you can replace it for any of your preferred brands
(5) Egg – I’m yet to try other options but I’m told flax eggs, chia or even more apple sauce can work! Will try them asap and update this guide
(6) Cocoa powder – you can use cacao powder but its not as sweet or tasty! If you’re desperate, you can also sub in some hot chocolate powder (ideally one with a high cocoa content)
(7) Mini eggs and flake ontop – use whatever you fancy 🙂
Its all naturally dairy free except the mini eggs (and obviously make sure you’ve got dairy free chocolate!).
For the mini eggs, you can use Rhythm 108 eggs! Or even something totally different like a Moo chocolate bunny or some “Easter Fun” Haribo sweets. There’s lots of ideas here in my Gluten and Dairy Free Easter Treats Guide.
Fairycakes vs Cupcakes
Fairy cakes are ideal because they make sensibly sized Gluten Free Mini Egg Nest Cakes that are easiest to work with!
Whats the difference?! Well, fairy cakes are slightly smaller than “cupcake” cases and about half the size of a “muffin case”. They hold about 1 tbsp of cake mix. This shows you the size difference of the cases: (fairy cake on the left, muffin on the right).
Where can I get them from? You can buy fairy cake cases from any supermarket and they’ll specifically state “fairy cake cases” on the label. No need to buy a special fairy cake tin though – I still use a regular 12-hole cupcake tray.
Only got cupcake cases? It’ll still work perfectly!!! To make 12 cakes, times the recipe below by 3.
>WARNING – they turn out the size of the palm of my hand!! By the time you cut the cake into 3, fill it with buttercream and coat in chocolate, they’re quite big. You could always cut them in two and share them! Or don’t… like Charlie haha 😉
Gluten Free Mini Egg Cakes
- 70 g spread/butter - I use a tub of Flora (original or dairy free)
- 50 g caster sugar
- 25 g light brown sugar - or caster sugar if you haven't got any
- 1 eggs
- 75 g gluten free self raising flour
- 1 tbsp cocoa powder
- 400-500 g chocolate - the more you use, the easier it is to work with so I recommend starting with 500g if this is your first go
- 75 g spread/butter
- 150 g icing sugar
- 1 x 80g packet of mini eggs - or 18 mini eggs
- 4 flakes/twirls - or you can make your own chocolate curls – see notes at the bottom
Making the Cakes
- Preheat your oven to 180oC (fan).
- Place your cupcake cases in a cupcake tray.
- In a large bowl, whisk together the butter just the bit under "cakes"), caster sugar and light brown sugar until fully combined.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min
- Crack the egg into the same bowl. Add the flour and cocoa powder too.
- Whisk together until JUST combined (10 seconds).>Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
- Scrape right around the sides of the bowl and to the bottom, to pick up any excess flour and check there’s no bits of cake mix without the cocoa powder on the bottom of the bowl. Give the mixture one final everything is fully combined. >Still try not to over whisk! 3 seconds at most.
- Spoon the mix into your fairy cake cases. >They should be about 2/3 full to give it enough room to expand when it bakes>If you're using fairy cases, its about 1tbsp in each. If you're using cupcake cakes, its about 1.5 tbsp in each. >They haven't got to be too neat – they'll sort themselves out in the oven!
- Place the cupcakes into the oven to bake. If you're using fairy cakes, they'll need 15 mins. If you're using cupcakes, they'll need 20-25 mins. >You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Transfer to a cooling rack tray and leave to cool before moving onto the next step.
- Add the butter and icing sugar to a bowl. Whisk until smooth. This will take at least 2 mins. >It should have lightened in colour and look airy/fluffy!
- Slice each cake into 3 pieces. >I use a really sharp, serrated knife for this and slice in a sawing action to make sure the cake doesnt fall apart. If youre struggling, freeze the cakes and cut from frozen.
- Add a layer of buttercream in between each piece and sandwich them back together.>I find it easiest to use a piping bag to do this. You could use a tsp too but its slightly messier. >My top tip is DON'T try to overfill it or make these too perfect, the more you play around with it, the more the cakes will crumble and just make a mess.
- Place the cakes in the freezer whilst you melt the chocolate – not compulsory this will make the next step easier.
Coat your cakes in chocolate
- Melt your chocolate. My preferred method: This is a cheating way of "tempering" chocolate – will keep it shiny and keep its texture once its set again.>Add about an inch of water to a saucepan and bring to a simmer>Break up 2/3rds of your chocolate and place into a mixing bowl, over the saucepan. Make sure the base of the bowl doesn't touch the water>Stir until melted and then take off the heat.>Add the remaining 1/3rd and stir (off the heat) until its all melted too
- I have tried lots of different ways to coat these cakes and the neatest, least messy is as follows: (this is for FAIRY CAKES, for cupcakes/muffins, please see the Notes section at the bottom).>Place a sheet of tin foil over a plate/something flat that will fit in the fridge>Pour your melted chocolate in a small but deep dish – something like a n individual pie dish>Place your cake ontop of a fork. Lower the cake into the chocolate, keeping it on the fork. >Use a teaspoon to cover the top of the cake in chocolate, letting it run down the sides>Lift the fork up, letting any excess chocolate drip off>Place the cake onto the tin foil and repeat for the rest of the cakes.
- Add your mini eggs and broken up pieces of flake to the tops. >Tip: sprinkle the cakes in chocolate crumbs too to make it look neat and professional!>If your chocolate is already setting and the toppings wont stick, microwave any remaining chocolate you have left from dipping your cakes into for 10 seconds and use it like glue!
- Place into the fridge until the chocolate has set.